Last Updated on 4 months by Neha Deshmukh

Authentic Besan Halwa Recipe – Saffron Cardamom Indian Dessert

Introduction

Oh, Besan Halwa. Just the name conjures up warm memories, doesn’t it? This is the dessert my grandmother used to make, and honestly, it’s pure comfort in a bowl. It’s rich, fragrant, and surprisingly easy to make – even if you’re new to Indian sweets. I first attempted this on my own during college, and while it wasn’t perfect, the aroma alone made it worthwhile! Today, I’m sharing my perfected version with you, complete with all the tips and tricks I’ve learned along the way.

Why You’ll Love This Recipe

This Besan Halwa isn’t just delicious; it’s special. It’s a classic Indian dessert that’s perfect for celebrations, or just a cozy night in. It’s relatively quick to make (under 30 minutes!), and the ingredients are things you likely already have in your pantry. Plus, the saffron and cardamom give it a truly luxurious flavor.

Ingredients

Here’s what you’ll need to create this magic:

• ¾ cup ghee (approximately 170g)
• 1 cup besan / chickpea flour (approximately 100g)
• 2 tablespoons milk (approximately 30ml) – for blooming saffron
• 1 cup milk or water (approximately 240ml)
• ¾ cup sugar (approximately 150g) – adjust to your sweetness preference
• 1 teaspoon saffron strands (approximately 1.5g)
• ½ teaspoon cardamom powder (approximately 1.5g)
• 2 tablespoons sliced almonds (approximately 15g)
• 8-10 pistachios, for garnish

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Besan (Chickpea Flour): Types & Quality

There are different types of besan available. For halwa, I recommend using a fine-grained besan. It results in a smoother texture. Avoid besan that smells stale or has a grayish tinge.

Ghee: Choosing the Right Kind for Flavor

Ghee is key to that authentic halwa flavor. Use a good quality ghee – the aroma should be nutty and rich. Homemade ghee is fantastic if you have the time, but a good store-bought brand works perfectly too.

Saffron: Sourcing & Blooming for Maximum Aroma

Saffron is expensive, but a little goes a long way. Look for deep red strands – these have the most flavor and color. Always bloom your saffron in warm milk (or water) for at least 20-30 minutes to release its full aroma and color. Don’t skip this step!

Cardamom: Freshly Ground vs. Powder

Freshly ground cardamom is always best! The flavor is so much more vibrant. However, good quality cardamom powder works well in a pinch.

Regional Variations in Besan Halwa

Besan Halwa isn’t made exactly the same way across India. Some regions add a touch of nutmeg, while others prefer using more ghee. My family always adds a tiny pinch of nutmeg, but I’ve kept this recipe classic for you. You’ll also find variations with different nuts – cashews are a popular addition.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat half the ghee in a kadhai or heavy-bottomed pan over low heat. This is important – low and slow is the key to preventing burning.
2. Add the besan and roast while stirring continuously. This takes patience, about 8-10 minutes. You’ll know it’s ready when it turns fragrant and golden brown. Don’t walk away!
3. While the besan is roasting, soak the saffron in 2 tablespoons of warm milk to bloom.
4. Gradually add the remaining milk/water to the roasted besan, mixing thoroughly to prevent lumps. Seriously, mix constantly! Cook for about 2 minutes.
5. Mix in the cardamom powder and the bloomed saffron mixture, along with the remaining ghee.
6. Add the sugar and cook until the mixture thickens (3-4 minutes), stirring constantly. It will go from liquidy to a thick, pudding-like consistency.
7. Remove from heat and let cool slightly. Garnish with almonds and pistachios. Serve warm and enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

Achieving the Perfect Texture

The perfect Besan Halwa is smooth, creamy, and not grainy. Roasting the besan properly is crucial for this.

Preventing Lumps in the Halwa

Adding the liquid gradually and stirring constantly is the best way to prevent lumps. If you do get a few, you can try pressing them out with the back of a spoon.

Roasting the Besan to Golden Perfection

Don’t rush the roasting process! It’s what develops the flavor and prevents the halwa from tasting raw. The besan should smell nutty and golden brown.

Knowing When the Halwa is Ready

The halwa is ready when it pulls away from the sides of the pan and has a thick, pudding-like consistency. It will also become more fragrant as it cooks.

Variations

Want to switch things up? Here are a few ideas:

Vegan Besan Halwa

Substitute the ghee with a neutral-flavored oil like sunflower or canola oil. Use plant-based milk instead of dairy milk.

Gluten-Free Considerations

Besan is naturally gluten-free, so this recipe is already a great option for those avoiding gluten! Just double-check that your ghee is also gluten-free.

Adjusting the Spice Level

Feel free to add a pinch of nutmeg or a tiny bit of ginger powder for extra warmth.

Festival Adaptations (Diwali, Holi, etc.)

During Diwali, I love adding a sprinkle of edible silver leaf (varak) for a festive touch. For Holi, a brighter garnish of colorful nuts and dried fruits is perfect.

Serving Suggestions

Besan Halwa is delicious on its own, but it’s also lovely served with a scoop of vanilla ice cream or a dollop of yogurt. A sprinkle of chopped nuts adds a nice textural contrast.

Storage Instructions

Leftover Besan Halwa can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What is the best type of besan to use for halwa?

A fine-grained besan is best for a smooth texture.

How do I prevent the besan from sticking to the pan?

Use a heavy-bottomed pan and stir constantly while roasting.

Can I use water instead of milk in this recipe?

Yes, you can! Water will result in a slightly less rich halwa, but it’s a perfectly acceptable substitute.

How can I tell when the halwa is cooked through?

It should pull away from the sides of the pan and have a thick, pudding-like consistency.

What is the shelf life of Besan Halwa, and how should I store it?

It lasts up to 3 days in the refrigerator in an airtight container.

Can I add other nuts or dry fruits to the halwa?

Absolutely! Cashews, raisins, and dates are all delicious additions.